Found a new recipe to try from a recent issue of Health magazine, Tomato, Cucumber and Green Bean Salad with Walnut Dressing. Sounded perfect for these hot days.
1/3 cup broken walnut pieces
1 cloves garlic, chopped
1 teaspoon coarse salt
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 pound green beans, stem ends trimmed, cut into 1-in. lengths (grabbed the frozen ones from Trader Joe’s)
6 ounces grape tomatoes, halved (that quantity seemed low, almost doubled it)
1/2 cup thinly sliced (lengthwise) red onion
1/2 cucumber, peeled, seeded, halved lengthwise and cut into 1⁄4-in. slices (added more)
1/4 cup coarsely chopped fresh cilantro (I accidentally grabbed flat leaf parsley)
1/4 cup coarsely chopped fresh dill
1/4 cup coarsely chopped fresh mint
1. Combine walnuts, garlic and salt in a food processor and blend until finely ground. (If preferred, walnuts, garlic and salt can be pounded into a paste with a mortar and pestle.) Combine walnut mixture, oil and vinegar in a salad bowl and whisk until blended. — I ended up with a nice paste.
2. Cook green beans in boiling salted water until crisp-tender, 4 to 6 minutes. Drain well, rinse with cold water, spread on a dish towel and pat dry.
3. Add green beans, tomatoes, onion, cucumber, cilantro, dill and mint to walnut dressing and toss to blend.
Very refreshing. As mentioned, I grabbed parsley instead of cilantro, so it can likely taste even better than it did. Nice for hot summer days.